The Best Chocolate Cake Mix Cookies! These Chocolate Cake Cookies are easy to make with only 4 ingredients and SO delicious!
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These Chocolate Crinkle Cookies are just the easiest cookies! Once we made our Lemon Cake Mix Cookies, we knew we had to try different flavors and who doesn't love chocolate?
Super cakey, soft and SO delicious. These cookies are sure to be a go to recipe for you!
Chocolate Cookies from Cake Mix
Even though I love homemade cookies like these Whipped Shortbread Cookies or Peanut Butter Blossom Cookies, sometimes something quick and easy is the way to go!
Why you’ll love Cookies Made with Chocolate Cake Mix
- Cheap to make: These cookies only have 4 ingredients that are relatively inexpensive!
- Easy to make: Even if you're not a baker, you can make these cookies! I promise they're so simple!
- Perfect texture: They are chewy in the center with a delicious powdered sugar crust on the outside.
Chocolate Crinkle Cookies Cake Mix Ingredients
For the Chocolate Cake Mix Cookies you'll need:
- chocolate cake mix
- cool whip
- powdered sugar
How to make Chocolate Cake Mix Cookies
- Mix cake mix and egg together. Add cool whip and mix well.
- Scoop a ball of dough into a shallow bowl of powdered sugar and then form into a ball and place them on parchment lined baking sheet.
- Bake at 350° for 8-10 minutes until cookies are cracked and puffy. Allow to cool on cookie sheet for a few minutes and enjoy!
Chocolate Crackle Cookies (Cake Mix Cookies) Storage
Storing: You can store this Chocolate Cool Whip Cookie recipe for up to 4 days in an airtight container at room temperature.
Freezing: You can freeze cool whip cookies for up to 3 months in an airtight container. Thaw completely before enjoying. It's best to lay wax paper or parchment paper in between each layer of cookies so they don't stick to one another.
Freezing Cookie Dough: We don't recommend freezing the cookie dough for this recipe. It's best to bake the cookies and enjoy them fresh or freeze them after they've been baked.
Variations for Cookies made from Chocolate Cake Mix
Chocolate Cake Mix: You can make other flavors! If you’re not a fan of chocolate, you can use any flavor of cake mix you prefer. We've tried this with regular cake mix and super moist cake mix and both worked! If you love lemon, try these Lemon Cake Mix Cookies.
Cool Whip: I haven't tried this recipe with lite cool whip or homemade cool whip so I'm not sure how it would work. You can use store brand cool whip - it will work just fine!
Egg: You can't substitute the egg in this recipe.
Powdered Sugar: We don't recommend skipping the powdered sugar on these cookies. They will just be very soft, smooth puffy cookies - almost like a muffin top!
Cake Mix Cookies (Chocolate) Tips
- Don't over mix- If you over mix the batter the cookies may fall flat. I prefer to mix these with a spatula/bowl rather than using my electric mixer. The batter will be thick.
- Batter will be sticky: It will feel strange when first mixing the cookies - keep going, the batter will eventually form! The batter will be very sticky but this is ok!
- Use a lot of powdered sugar when rolling- Make sure to generously coat these cookies in powdered sugar. This will help make sure they don't stick to the parchment paper when baking.
Chocolate Cake Cookies FAQs
You can obviously make cake or Cake Pops.
Cookie batter is typically thicker than cake batter.
A couple of ways you can make soft and chewy cookies are by cooking faster at a higher temperature or having more moisture in your cookie dough.
This recipe doesn't call for butter or oil.
More Easy Cookie Recipes
- Frosted Sugar Cookie Bars
- Brown Butter Chocolate Chip Cookies
- Spritz Cookie Recipe
- Banana Drop Cookies
- Air Fryer Sugar Cookies
Chocolate Crinkle Cookies (Cake Mix Cookies)
- 1 15.25 oz box chocolate cake mix
- 8 ounces cool whip
- 1 egg
- ½ cup powdered sugar
- Preheat the oven to 350 degrees and prepare a parchment lined baking sheet.
- Place the powdered sugar in a shallow bowl - set aside.
- In a large bowl, add the cake mix and the egg - mix well.
- Add the cool whip to the bowl and mix well again.
- Using a medium cookie scoop or spoon scoop about 2 tablespoons of the dough into the bowl of powdered sugar then form into a ball. (Don't try to form into a ball without the powdered sugar, it will be too sticky.)
- Place the dough balls onto the parchment lined baking sheet, with plenty of room to spread out when cooking.
- Bake for 8-10 minutes until the cookies start to look cracked and puffy. They will look unfinished at first - this is normal.
- Allow the cookies to cool on the cookie sheet for a few minutes.
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